1. Wash the chana daal and cook with a little or just enough water. Boil dal in plenty of water till soft but not broken.
2. Drain out the extra water.
3. Pass through an almond grater little by little till all dal is grated.
4. Mash jaggery till lumps break. Mix well into dal.
5. Put mixture in a heavy saucepan and cook till a soft lump is formed
6. Take care to stir continuously, so as not to charr. Keep aside.
7. Mix ghee, flour, add enough water to make a soft pliable dough.
8. Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
9. Take a morsel sized ball of dough, roll into a 4" round.
10. Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
11. Reroll carefully to a 6" diameter round.
12. Roast on warm griddle till golden brown.
13. Bake on a non stick tawa till done on both sides, adding a little ghee around.
14. Repeat other side.
15. Take on serving plate. Apply a tsp. of ghee all over top. OR Shallow fry on griddle like a paratha for a better flavour.
16. Serve hot with dal or amti.

Making time: 45 minutes

Makes: 7-8 puranpolis

Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.

Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala and some mashed dal.)

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